Ingredients: 1 teaspoon olive oil 2 tablespoons onion, diced fine 1 teaspoon garlic, minced 1/8 teaspoon saffron 1/4 cup dry white wine 1 cup fish stock 1/2 lb rockfish, diced 1 inch 1/2 lb mussels 1/4 lb shrimp, medium-sized 1 ea. carrot, julienne 1 ea. Leek, (white part only), julienne 1 ea. tomato (outer meat only), julienne 1 ea. celery root, julienne 1/2 bu. green onion, 1/4 inc bias cut 2 ea. red potatoes, small, quartered, and par cooked 1 tablespoon fine herbs, parsley, tarragon chives, thyme, and bay, salt and pepper to taste Directions:1. Saute onion in olive oil, and add the garlic, saute for one minute 2. Add the saffron and the white wine, and fish stock, bring to a boil 3. Add seafood, and cover. Steam for 3-5 minutes, just until the mussels barely begin to open. 4. Add the vegetables and cover for an additional 3 minutes, the vegetables will be vibrant. 5. Add fine herbs, seasoning and serve. |